Make-Ahead New School Bacon, Egg & Cheese Sandwiches
New School Quality American Cheese
6
10 minutes
20 minutes
Ingredients
- 10 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 English muffins, split and lightly toasted
- 12 slices bacon, cooked
- 6 slices New School American Cheese
- Cooking spray
Directions
Preheat the oven: Preheat the oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Bake the eggs: Whisk together the eggs, milk, salt, and black pepper. Pour into the prepared dish and bake for 15–18 minutes, until the eggs are just set in the center.
Cut the eggs: Let the eggs cool for a few minutes, then cut into 6 even squares.
Make it melty: Place a slice of New School American Cheese on each warm egg square so it softens and starts to melt.
Build the sandwiches: Layer each English muffin bottom with a cheesy egg square and 2 slices of bacon. Top with the remaining muffin halves.
Wrap them up: Wrap each sandwich tightly in parchment or foil. Refrigerate for up to 4 days or transfer to a freezer bag and freeze for up to 1 month.
Reheat and serve: Remove any foil and wrap the sandwich in a paper towel. Microwave for 45–60 seconds from the fridge or 1½–2 minutes from frozen, flipping halfway, until hot all the way through.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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